Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

Ingredients:

Base:

30g ground pecans

80g Anzac biscuits

40g butter

15g golden syrup

Filling:

150g sugar

40ml water

250g cream cheese

¼ tsn salt

2 tsn salted caramel essence

1 egg

Pecans:

20g butter

40g brown sugar

20g golden syrup

110g pecans

Method:

Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.

Spray the patties with oil spray.

Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.

Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.

Place the tin in the fridge.

Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.

Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.

Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.

Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.

Add the egg and beat until well combined.

Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.

Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.

Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.

Diced the pecans and add into the sugar mix, stir.

Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.

Place the cakes back in the oven for an additional 20 minutes.

Once time is up remove the cakes from the oven and leave aside to cool.

Place the cakes in the fridge for 4 hours to completely set.

Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

Note:

I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.

If you don’t have caramel essence you can substitute with vanilla essence.

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For ages I have been meaning to make a cake that is the simplest to make imaginable. A cake that is fool proof and has only a few steps so my ‘not so savvy’ baker friends can produce a successful creation.

Now I have baked with many liquid ingredients over the years, soda, yoghurt, cordial, alcohol you name it so it’s no surprise that I have gone down the melted ice-cream avenue for this recipe.

However this is not as silly as it sounds. Ice-cream is made of cream/milk, eggs, sugar (sometimes vanilla and salt). Looking at these ingredients these are all core ingredients in a cake batter where all that is missing is the flour….So if I melt my favorite ice-cream and mix it with flour I could produce the most simplest, fool proof, amazing tasting, flavor adaptable (use which ever ice-cream you desire) 5 minute cake.

Hello success!

Ingredients:

Cake:

500g ice-cream (I used Salted Caramel Popcorn flavour)

225g flour

Icing:

330g ice-cream

160g butter

180g icing sugar

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.

Place the ice-cream in a bowl and leave to melt completely.

Add the flour to the melted ice-cream and with a hand whisk stir until well combined.

Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.

Meanwhile to make the icing place the ice-cream in a saucepan on the stove on a high heat.

Stir for 5 minutes until the mix becomes a thick caramel, set aside.

Beat the butter and icing sugar for 2 minutes until light and fluffy.

Add the cooled caramel and using the electric beaters again beat until well combine and fluffy.

Once the cake is cooked leave in the tin for 5 minutes then on a cooling rack.

Once the cake is cooled cut in half horizontally and top each cake layer with the icing.

Place one layer on top of the other and enjoy.

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Cordial Cake recipe

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